Why Frozen Food Is (Sometimes) Better

In 1924, Clarence Birdseye was working on the peninsula of Labrador in Canada when he noticed something about the way the Eskimos preserved their food: Quickly freezing food prevents the formation of the large ice crystals that damage the cells in fruits and vegetables. Birdseye's brainstorm led us to where we are today: standing outside a row of enormous industrial freezers, contemplating dinner.